1 1/4 oz. Captain Morgan Spiced Rum
1 oz. Cream of Coconut
3 oz. Pineapple juice (unsweetened)
1/2 cup crushed ice
Blend.
Garnish with a pineapple spear.
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This recipe was printed from BARTENDER Magazine.
For the largest source of bartending information
please visit us at: http://www.Bartender.com
.
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(or go to your upper taskbar, select File and then Print from the menu)
Please remember: Not to drink in excess. Moderation is the key word. Cheers!
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